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14
20 minutes
20 minutes
This delightful challah bread combines the unique flavors of Hatch pepper pecans and tart cherries, creating a sweet and savory loaf that's perfect for any occasion. With a soft texture and a beautiful braided appearance, it's sure to impress your family and friends.
2 (¼-ounce) envelopes active dry yeast
6½ ounces warm water
1¼ ounces granulated sugar, (about 2¾ tablespoons)
2 tablespoons canola oil
2
2 cups all-purpose flour
⅔ cup Melissa’s Red Hatch Pepper Pecans, chopped
1 (3-ounce) package Melissa’s Dried Tart Cherries
1 pinch kosher salt
Splash of water
In a large bowl, dissolve the yeast in the warm water.
Stir in the sugar, then mix in the canola oil and 1 of the eggs. Add the flour, pecans, dried cherries, and salt and knead for 8 to 10 minutes.
Cover the dough with plastic wrap and let rise in a warm place for 20 minutes.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Punch down the dough to release any air bubbles. Divide the dough into three equal portions and roll each portion into a long rope. Braid the ropes, place on the baking sheet, and set aside to proof for 15 minutes.
In a small bowl, whisk together the splash of water and remaining egg. Brush the mixture all over the dough and bake until golden brown, about 18 to 20 minutes.
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